Frequently Asked Questions

Fire Suppression Services, Inc.      ( F S S I )
Licensed Electrical and Fire Protection Contractors covering the States of Utah, Idaho, Wyoming, Montana, Arizona.

• Who are you?
•  Answer: We are Fire Suppression Services, Inc. of Salt Lake City. Utah.

• What do you do?
•  Answer: We Install and Service Fire Detection, Fire Suppression and Fire Alarm solutions to businesses and commercial concerns,  including Offices, Factories, Restaurants, and Bakeries.
• We supply a range of Quality Fire Protection Equipment and Emergency Lighting systems.

• How can you help my business?
•  Answer: We can help with the installation, inspection, and service of:
•  Fire Detection equipment
•  Fire Suppression equipment,
      including Powder chemical, Clean Agent and Water suppression systems
•  Fire Extinguishers

• Are you licensed?
• Answer: Yes ... We are:
  • Licensed Electrical Contractors and,
  • Licensed Fire Protection Contractors
    covering the State of Utah.

• Do you do residential installations?
• Answer: Yes

• Do you install Water Sprinkler systems?
• Answer: We install Water Sprinkler systems that Protect Buildings & Equipment from fire.
  We do not install water irrigation systems, nor do we install lawn irrigation systems.

• Who are some of your clients?
• Answer:
  • Chilli's,
  • CostCo,
  • Hill Airforce Base,
  • Harmons,
  • Kellogs,
  • McDonalds
  • Olive Garden
  • Walmart

• What Do I Do if I Need Emergency Service on my Fire Protection Equipment?
• Answer: Fire Suppression Services provides emergency service 24 hours a day, seven days a week, nights and holidays included.
  For emergency service call 801-277-6464 and tell the operator you have an emergency service request.

• What is UL-300?
• Answer: It is Underwriters Laboratory Inc. fire test standard for manufacturers of pre-engineered systems.       It is NOT a 'code' or 'Law'!
  UL 300 is a Fire Test Procedure (protocol) written by UL to ensure that all manufacturers are performing the same fire tests, in the same manner, in order to list their products with ULI.
  UL 300 is a test standard, which tests pre-engineered fire extinguishing systems for protection of restaurant cooking areas. This includes exhaust hoods, plenums, and ducts; and cooking appliances such as deep fat fryers, griddles, range tops, woks, upright broilers, and various types of char-broilers. In addition to fire extinguishing tests, splash tests are conducted to ensure that the operation of the extinguishing system will not splash burning grease. Such splashing could result in spreading the fire and/or injuring an operator trying to manually extinguish the fire.

• What is the primary purpose of the UL 300 test standard ?
• Answer: To improve cooking appliance protection. This standard specifically addresses cooking appliances in an effort to provide test protocols that more closely reflect real world fire risks. The evolution of these appliances over the years created a far more challenging fire hazard as appliance manufacturers strive for improved performance. Cooking methods had changed significantly and stricter fire testing had become necessary to validate fire protection systems reliability.

• What cooking appliances are affected by the UL 300 test protocol?
• Answer: "Any cooking appliance that produces, smoke, grease-laden vapours or can be a source of ignation," e.g.: Fryers, griddles, ranges, charbroilers (gas radiant, electric, lava rock), woks, charbroilers, upright broilers charcoal, or mesquite.

• Where can I get information on Compliance, Permits, Inspections? -
• Answer: A good source for Salt Lake and environs is:
      the Salt Lake City Fire Department site
  Here you will find application forms and useful training videos

• Where can I check on the status of an inspection for Salt Lake City?
• Answer: Via the Citizens Permit Portal

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More detailed Q & A follows

• NFPA and FEMA have always promoted extinguishers as "your first line of defense" in a fire situation. With regard to commercial kitchen cooking hazards, why are placards now required to be posted above class "K" extinguishers stating the cooking appliance fire suppression system is to be activated prior to using the portable fire extinguisher?
  • Answer:

    In recent years, the development of high-efficiency cooking appliances that employ high-energy input/output rates, as well as the widespread use of vegetable oils having high auto-ignition temperatures, results in a fire at the onset of ignition, already being too hot! Portable extinguishers have proven to be extremely effective but they cannot shut down the fuel source; therefore, after their discharge duration, the appliance may not have been cooled effectively enough to prevent reflash. The effective way to extinguish this type of fire is to REMOVE ITS HEAT SOURCE by activating the commercial kitchen pre-engineered suppression system. This action provides elimination of the fuel source (gas valve or electric power off) and then blankets the hot cooking oil with thick foam produced by the agent contained in the extinguishing system. Activating the system FIRST places both of these extinguishing initiatives into motion. The portable extinguisher can then be used as follow-up in the event it is needed. (For additional information refer to NFPA-10 and NFPA-96)

• Statistics prove commercial kitchen pre-engineered fire suppression systems to be very reliable and successful. If this is the case, WHY must I still provide a portable extinguisher for these hazards?
  • Answer: Studies conducted by National Association of Fire Equipment Distributors found commercial kitchen pre-engineered fire suppression systems to be 95% reliable and successful in suppressing kitchen cooking hazard fires.
    Of the 5% found not to have extinguished the fire, improper installation or tampering was determined to be the cause.
    Having the extinguisher available in the event of a system failure is essential and both NFPA-10 and NFPA-96 mandate their requirement.
    Also, the extinguisher can be utilized in the unlikely event grease spills causing the fire to spread outside the hazard area of protection.
    If cooking appliances are moved for any reason outside such parameters of coverage or should the fire originate as a result of a cooking media spill beyond the surface of the appliance, having a K class extinguisher readily available is an important fire protection consideration. (For additional information refer to NAFED published reports, NFPA-10 and NFPA-96)

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